Are you looking for some new desserts! Even better are you looking for some desserts that take care of themselves and are ready when you want them to be? Well you came to the right place today because we are serving up some FABULOUS Slow Cooker…aka… Crockpot desserts today. I highly recommend you save this …

UPDATE: Just made this tonight and I'm sort of on the fence about it. I wasn't overly crazy about it, but Willie really liked it. Definitely would marinade it overnight next time. I had to cook it all day, chop up the porkloin and let it set in the juices for a couple of hours to get some good flavor. Crock pot honey apple pork tenderloin

Crock Pot Beef and Broccoli. Who needs take out when you have a slow cooker?

Have been looking for a crockpot beef with broccoli recipe, adjustments below were on pin..leaving because I know I will want to remember to add more ginger and pepper flakes. crock pot beef with broccoli- made this for dinner tonight. Added slightly more soy sauce, ginger, and crushed red pepper. delicious! -B

crockpot...Rosemary Olive Oil Bread. Like Macaroni Grill. Simple easy recipe for 1 round loaf...no bread maker needed!- This is not a crockpot recipe, but I will try it and see if it works! Rosemary LOVES rosemary bread!

throw 2 sliced apples, 1/3 cup brown sugar, 1 tsp cinnamon in the bottom of the crock pot. Pour 2 cups of oatmeal and 4 cups of water on top. Do NOT stir. Cook overnight for 8 - 9 hours on low. cozy winter breakfast! I'll be making this Christmas morning!

Way too mushy! I used old fashioned oats will try again with steel cut oats. Throw 2 sliced apples, 1/3 cup brown sugar, 1 tsp cinnamon in the bottom of the crock pot. Pour 2 cups of oatmeal and 4 cups of water on top. Do NOT stir. Cook overnight for 8 – 9 hours on low. Cozy winter breakfast!Crockpot Oatmeal

Chicken enchilada crock-pot soup Pros: I followed this recipe to a T hoping for a Chili's style Chicken enchilada soup or at least a resemblence of the photo. I got neither. it was ok. It did make a huge amount so if ur feeding an army, this is a good option. Cons: As I said, not what I expected. The ingredients were not blended or at all creamy. It was more like a tortilla soup. I ended up blending it a little and that went over a little better with the fam. Tasty but not what I expected.

Chicken enchilada crockpot soup You could also make this soup in a crockpot, you'll just have to extend the cooking times - expect that it will take at least 3-4 hours on high and you'll probably want to use a 5 quart crockpot. You can cook the chicken prior to adding to the crockpot or just put it all in together using chicken breasts cut into smaller chunks. Add everything except the cheese and cilantro and cook. Add the cheese and most of the cilantro just before serving to allow it time to melt, serve and top with cilantro. Chicken Enchilada Soup 3 cups chicken stock 2 skinless, chicken breasts 2 tsp ground cumin 2 tsp ancho chili powder 1/2 tsp cayenne pepper 1 28 oz can diced tomatoes 4-6 jalapeno peppers, minced 1 green bell pepper, diced 1 large onion, diced 4 cloves garlic, minced 1 15 oz can black beans, rinsed and drained 2 cups frozen corn 1/2 cup tomato paste 8 oz cotija cheese, crumbled 8 oz pepperjack cheese, divided 1 cup cilantro, chopped Tortilla chips In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency. If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

Chicken enchilada soup you can make in crock pot #SOUP #CROCKPOT #DINNER #LUNCH

Chicken Enchilada Soup. (Can be made stove top or in the slow cooker!)

This lady is a genius!!!! WOW! 4 hours, 46 meals, 95 dollars. Another pinner said, "I started doing this earlier this year and cannot believe how much stress it has eliminated and how much better we are eating while saving money." // Someday I'll create a "Freezer Meals" board and categorize this and the others like it onto that board. That day just isn't today.

How To Make Your Own Rotisserie Chicken ~ Says: I usually buy Rotisserie chickens for quick meals, but once I learned of this recipe from the Slow Cooker recipe book, I was hooked. Not only does it save money, but it’s delicious!

Pork Carnitas in the Crock Pot from Skinny Taste

Mexican Slow Cooker Pork Carnitas- Weight Watchers

Pork carnitas (Mexican pulled pork) - sounds yummy!

Mexican Slow Cooked Pork Carnitas I know a lot of you share my love for Mexican food, so I think you will agree this is the most amazing pork recipe for the crock pot. Coming home from work and smelling this when you walk in the door is heavenly. Browning the pork first is essential so don't skip this step. Pork shoulder is very inexpensive and you can make a few meals out of this. Be sure to buy the boneless pork shoulder blade roast, as it is leaner than the pork shoulder picnic. The prep for this is about 15 minutes the night before. Get it ready and refrigerate it so you simply take it out and plug it in when you get up. Serve this with tortillas, use in burritos, or simply have this with cilantro lime rice. You can make your own Chipotles burrito bowl with lettuce, sour cream, corn salsa, guacamole, or whatever else you usually put in yours! Slow Cooked Pork Carnitas (Mexican Pulled Pork) Gina's Weight Watcher Recipes Servings: 8 • Serving Size: 4 oz (1/2 cup) • Old Points: 4 pts • Points+: 4 pts Calories: 176 • Fat: 7.7g • Protein: 25.8 g • Carb: 1.3 g • Fiber: 0.1 g Ingredients: 2.5 lb pork shoulder blade roast, lean, all fat removed (I used Smithfield) 6 cloves garlic, cut into sliver cumin dry adobo seasoning (I used Goya) garlic powder 3/4 cup 99% fat free chicken broth 2-3 chipotle peppers in adobo sauce (to taste) 2 bay leaves Directions: Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool. Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over. Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

20 Slow Cooker Soups - So much food

20 Slow Cooker Soups (& More) ~ Is there anything better than a slow cooker full of hot soup at the end of a long, cold day? These some of the best soups and stews out there for your slow cooker. Recipe Links @: http://www.ishouldbemoppingthefloor.com/2012/09/twenty-slow-cooker-soups-perfect-for.html

Slow-Cooker Chicken Dumplings- 1lb of Boneless Skinless Chicken Breasts. 2 Tablespoons Unsalted Butter. 2 cans Cream of Chicken Soup. 1 can Chicken Broth. 4 Large Flaky Biscuits. Place chicken in crock pot and top with butter. Add cream of chicken soup & chicken broth. Cook on High for 4-6 hours. Remove chicken from crock pot and use a fork to shred. Return chicken to the pot. Cut each biscuit into 9 pieces stir into the mixture. Continue to cook for 30 minutes.

Slow Cooker Chicken and Dumplings
A nice hot bowl of Chicken and Dumplings is the perfect comfort food on a chilly fall evening. This recipe was super easy and delicious; even my picky five-year-old loved it! I just wish that the photo had turned out better. That is the unfortunate part of cooking after the time change: by the time we sit down to dinner it is already dark which means it is nearly impossible to get a good photo. :(
Slow-Cooker Chicken and Dumplings
adapted from Bubble Crumb
Ingredients:
1lb of Boneless Skinless Chicken Breasts (about 3)
2 Tablespoons Unsalted Butter
2 cans (10.5oz) Condensed Cream of Chicken Soup
1 can (14oz) Chicken Broth
1 medium White Onion, diced
4 Large Flaky Refrigerator Biscuits (half a can)
Place thawed chicken in crock pot and top with butter. Add cream of chicken soup, chicken broth and diced onions. Cook on High for 4-6 hours or Low for 8 hours. Do not stir while cooking.
Cut each uncooked biscuit into 9 small pieces and stir into the chicken mixture. Continue to cook on High for 30 minutes. Remove chicken from slow-cooker and shred with a fork. Return to slow-cooker and stir everything together. Serve hot.
Makes about 6-8 servings.
My Slow-Cooker Info: The Crockery Cooker 6-Quart Slow-Cooker by West Bend model #84316. Other models may have different temperature settings and could effect your results. Mine is at least twice as big as it needs to be so a smaller model could probably be used but you may have to adjust the cooking times.

Crock pot chicken and dumplingsSlow-Cooker Chicken and Dumplings Ingredients: 1lb of Boneless Skinless Chicken Breasts (3-5) 2 Tablespoons Unsalted Butter 2 cans Cream of Chicken Soup 1 can Chicken Broth 4 Large cans Flaky Biscuits Place chicken in crock pot and top with butter. Add cream of chicken soup, chicken broth. Cook on High for 4-6 hours. Remove chicken from crock pot and use a fork to shred & Return to crock pot. Cut each biscuit into 9 pieces and stir into the chicken mixture. cook on High for 30 minutes.

Homemade Applesauce- made a few changes- took out the white sugar and used only 1/4 cup of light brown sugar. Didn't use lemon peel, but did use lemon juice. Didn't have cinnamon sticks, so just used 1/2 tsp ground cinnamon. I simmered mine of medium-low heat after it started boiling, but let it go for about 45 mins. I don't own a potato masher, so I just used a big slotted spoon to mash it up. If you add too much water, you can just remove it by the spoon full as you mash!